Instant Pot Mashed Potatoes are easy and FAST to make, made with red potatoes, butter, garlic, and half & half, and ready in under 30 minutes!

I love when the holidays roll around, because I get to make all of my favorite family table dishes, like my Creamy Garlic Parmesan Mashed Potatoes, Roasted Rosemary & Thyme Red Potatoes, and my Cheesy Hamburger Potato Casserole!


Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are buttery and creamy, made with garlic, half & half, and red potatoes with the skin on. I love making mashed potatoes in the instant pot because it’s way faster than on the stove! Plus, it frees up your stove for other things, which is a huge bonus during holidays or family dinners. You can puree these potatoes using a regular hand mixer (the same kind you’d use for baking!), or with an immersion blender if you want them extra smooth. Or, you can go the old fashioned route with a hand potato masher!

How many pounds of potatoes can I cook in the instant pot?

This depends on how big your instant pot is. I have an 8 quart instant pot, and it holds 5 lbs of red potatoes comfortably. If you have a smaller 6 quart pot, I would go with 2-3 lbs of potatoes.

How long can mashed potatoes sit out?

Mashed potatoes can sit out for about 2 hours before they enter the food safety danger zone. If it’s getting close to that time, I would recommend refrigerating the potatoes. Instant pot mashed potatoes come in handy, because you can make them about a half hour before dinner is ready to be served. You don’t need to boil a big pot of potatoes, waiting on them to get soft, because the instant pot does a really great job of that!

Tips for How to Make Instant Pot Mashed Potatoes

  • Try to cut the potatoes into 1-2 inch pieces. The goal is to keep them all around the same size, so they cook at the same time. Pieces that are too small may over-cook.
  • You can add any spices you’d like here. Try a pinch of cayenne pepper to make spicy mashed potatoes!
  • Try not to over puree, or the potatoes will go from fluffy to paste-like.
  • You can use a hand masher, immersion blender, or hand blender to mash your potatoes. Go easy on the immersion blender, it’s easy to over-mash here.
  • Add some cream cheese before mashing to make the instant pot mashed potatoes even creamier. Or some cooked chopped bacon, my ranch seasoning, and shredded cheddar for loaded mashed potatoes!
  • I like to use garlic powder because it’s easy. But you can try some roasted garlic cloves to add a lot of flavor to these potatoes!
  • Try serving chives or sour cream with your instant pot mashed potatoes.

instant pot mashed red potatoes

Can instant pot mashed potatoes be made ahead of time?

I don’t recommend making instant pot mashed potatoes ahead of time, because they are best when served right away. You can save potatoes in the refrigerator for later, but they won’t be the same texture as they were originally.

What are the best potatoes for mashed potatoes?

I like to use red potatoes or Yukon gold mashed potatoes. There is some controversy over using red potatoes, but I think they get a bad rap. You just need to handle them with care. Plus, you don’t have to peel red potatoes, just clean and quarter them before boiling.

You can also use russet or sweet potatoes to make mashed potatoes, but they must be scrubbed and peeled first. Russet and sweet potatoes are both very starchy, which will lead to a fluffier mash.

What goes with mashed potatoes?


Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are easy and FAST to make, made with red potatoes, butter, garlic, and half & half, and ready in under 30 minutes!
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: American
Author: Jacqui
Yield: 12 servings


  • 5 lbs red potatoes, washed and quartered
  • 1/2 cup unsalted butter
  • 1/2 cup half & half
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • water, (enough to cover potatoes)


  • Instant Pot


  • Add potatoes to the instant pot, and add enough water to just cover the potatoes. Close the lid onto the instant pot, and seal the pressure valve. On manual setting, set on high for 8 minutes. Once the time is up, use an oven mitt to quick release the pressure valve. (Water will come out the valve, so use an oven mitt or towel to protect your hand!).
  • Once the pressure is released, open the lid and drain the potatoes. Return them back to the pot and add butter, spices, and half & half. Use a hand mixer to mash the potatoes. Sprinkle some extra parsley on top and serve.


Click on the time in the instructions to start a timer!


Calories: 216kcal (11%)Carbohydrates: 31g (10%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 6g (38%)Cholesterol: 24mg (8%)Sodium: 234mg (10%)Potassium: 879mg (25%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 285IU (6%)Vitamin C: 16mg (19%)Calcium: 32mg (3%)Iron: 1mg (6%)
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